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Spicy Vegan Thai Green Curry with Tofu and Eggplant

This spicy version of vegan Thai green curry turns up the heat, with bold eggplant, crisp green beans, and a splash of lime juice to brighten it all up. Perfect for spice lovers!
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Ingredients
  

  • 1 tbsp coconut oil
  • 3 tbsp green curry paste
  • 1 can 14 oz coconut milk
  • 1/2 cup water or vegetable broth
  • 1 block firm tofu pressed and cubed
  • 1 medium eggplant cubed
  • 1 cup green beans trimmed
  • 1 small red chili thinly sliced (optional for extra heat)
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • Fresh cilantro for garnish
  • Cooked brown rice for serving

Instructions
 

  • Heat the coconut oil in a large skillet over medium heat. Add the green curry paste and sliced chili, cooking for 2 minutes to release the aroma.
  • Pour in the coconut milk and vegetable broth, stirring to combine.
  • Add the tofu and eggplant, cooking for 10-12 minutes until the eggplant softens.
  • Toss in the green beans and soy sauce, simmering for an additional 5 minutes until the beans are tender.
  • Stir in the lime juice and adjust seasoning to taste.
  • Serve the curry over brown rice, garnished with fresh cilantro for extra flavor.